Japanese Chicken and Egg Rice Bowl

hello! hi everyone, Wesley here. Today we're diving back into our series dedicated to Japanese classics with a shot at a quick one pot meal known as oyakodon. For those unfamiliar, oyakodon (or literally translated, "parent and child" rice bowl) is comprised of slow simmered chicken and eggs, then combined with onions and a light umami forward dashi broth to create a quick, hearty, flavor packed rice bowl for low effort dinners. Those following along may recall a few months back we did a katsu donburi which is assembled pretty similarly, though instead makes use of a leftover fried pork or chicken katsu cutlet (and thus is commonly made following day after...making chicken katsu). 

Our oyakodon, however, relies a bit less on leftover parts and ingredients, making it an excellent pantry-friendly option for last minute meals with minimal cooking time. Finally, an oyakodon is iconically known for the rich, creamy texture provided by the slow simmered egg, so, for our version today, we'll be finishing ours with a raw egg yolk, giving us the perfect opportunity to dive into exactly what...not to do when you separate your egg yolks. cause I did this i think three times before getting it right. Hope you try it.